Creamy New England clam chowder without bacon, ready in 35 minutes. Tender potatoes, sweet onion, and briny clams in a silky, cozy broth.
This chowder gives you that classic New England “clam shack” comfort at home without needing bacon for flavor. It’s rich and creamy, uses simple pantry ingredients, and comes together fast enough for a weeknight, while still tasting as though you’ve simmered it all afternoon.
Why this recipe works
- Builds flavor quickly by sautéing onion (and optional veggies) in butter
- Uses clam juice [paid link] as the base, so the chowder tastes deeply “clammy” without extra effort
- Potatoes add hearty texture and help naturally thicken the soup
- A simple flour slurry thickens smoothly without turning gummy
- Gentle heat after adding dairy keeps the chowder creamy (not broken)
Ingredients (and what each one does)
** You can find the full recipe ingredients and instructions on the printable recipe card below.
- Butter: Adds richness and helps sauté the aromatics
- Onion: Creates the savory base flavor
- Celery (optional): Adds a subtle, herbal, savory note and texture
- Carrots (optional): Adds mild sweetness and color
- All-purpose flour: Thickens the chowder (use gluten-free flour or cornstarch if needed)
- Clam juice [paid link]: Provides the seafood-forward broth and depth
- Potatoes: Make it hearty and help thicken as they cook
- Chopped clams: The star ingredient, brings briny flavor and bite
- Whole milk (or cream): Creates the signature creamy New England finish
- Salt: Sharpens and balances the flavors
- Black pepper: Adds gentle warmth
- Parsley: Freshens everything up at the end
- Oyster crackers (optional): Classic garnish and crunch
How to make New England clam chowder without bacon
** You can find the full recipe ingredients and instructions on the printable recipe card below.
- Sauté the aromatics in butter until the onion turns translucent.
- Add clam juice [paid link] and bring the base to a simmer.
- Cook the potatoes until fork-tender.
- Thicken the chowder with a smooth flour-and-water slurry and simmer briefly.
- Finish with clams and milk and warm gently just until heated through.
- Season and garnish with parsley (and oyster crackers if you like).
Recipe Tips and Tricks (H3)
- Don’t boil after adding milk/cream: Keep the heat gentle to prevent curdling or separation.
- Whisk [paid link] the slurry well: A smooth paste (then whisking in) prevents lumps.
- Potato size matters: Evenly diced pieces cook at the same rate and maintain a consistent texture.
- Taste at the end: Clam juice [paid link] varies in saltiness, so final seasoning is key.
- Want it thicker? Simmer a few minutes longer after thickening, or mash a few potato cubes against the pot.
Recipe variations
- Add bacon (if you want): Crisp it first, then sauté the onion in the drippings.
- Portuguese smoked chourico: Dice and sauté with the onion for smoky, spicy depth.
- Corn chowder twist: Stir in sweet corn near the end for pops of sweetness.
- Gluten-free thickening: Swap flour for gluten-free flour or cornstarch slurry.
Serving suggestions
- Oyster crackers or saltines
- Crusty bread or warm rolls
- Simple green salad with a tangy vinaigrette
- New England-style clam cakes (a perfect pairing if you’re making them)
New Life for Leftovers
- Chowder bread bowls: Reheat and serve in hollowed rolls for an easy “restaurant” redo.
- Seafood chowder bake: Stir in a little extra milk, top with buttered crumbs, and bake until bubbly. Serve over rice or buttered egg noodles.
- Stuffed baked potatoes: Split baked potatoes and spoon hot chowder over the top.
Storage
- Refrigerator: Cool completely, then store airtight for 3–4 days.
- Freezer: Freeze in freezer-safe containers (leave room for expansion) for up to 2–3 months. Texture may change slightly because of the dairy.
Reheating
- Stovetop: Warm over medium-low, stirring often. Avoid boiling.
- Microwave: Heat in short bursts, stirring between rounds.
- If it looks a little separated, whisk [paid link] gently and add a splash of milk/cream while reheating.
People often ask (FAQs)
Can I use canned clams?
Yes. They work great here. Drain them and reserve the clam liquid to help build the clam-juice base.
What’s the difference between New England and Manhattan clam chowder?
New England chowder is creamy (milk or cream-based). Manhattan chowder is tomato-based and brothier.
Can I make this ahead of time?
Yes. The flavor is often even better the next day. Reheat gently and stir well.
How do I keep clam chowder from curdling?
Don’t boil after adding milk/cream. Reheat slowly over low to medium-low heat and stir frequently.
Can I freeze it?
Yes, up to 2–3 months, but dairy-based soups can change texture. Thaw overnight in the fridge and reheat gently, adding a splash of milk/cream if needed.
Final Thoughts
This New England clam chowder, made without bacon, delivers classic coastal comfort with simple ingredients and a fast, reliable method. It’s creamy, hearty, and flexible enough for add-ins when you want to change it up—exactly the kind of recipe you’ll be glad to keep in regular rotation.
New England Clam Chowder
Equipment
- Dutch Oven [paid link] with lid
- Ladle
Ingredients
- 2 tbsp Butter
- 1 cup Onion , diced
- 0.5 cup Celery , diced – optional
- 0.5 cup Carrots , diced – optional
- 2 tablespoons All-purpose flour [See Note 1]
- 3 cups Clam juice [paid link]
- 1 pound Potatoes , peeled, diced into 1/2 inch cubes
- 2 cups Chopped clams
- 3 cups Whole Milk
- 1 tsp Salt , to taste
- 1/2 tsp Ground black pepper , to taste
- 1 tbsp Parsley. freshly chopped
Instructions
- In a heavy stockpot or Dutch oven [paid link], melt the butter and then add the onion (celery and carrots if using) and cook, stirring occasionally, until the onion is translucent about 5-7 minutes.
- Meanwhile, drain the clam juice [paid link] from the chopped clams and combine with enough bottled juice to equal 3 cups of liquid.
- Add the potatoes and simmer until tender, about 10-15 minutes.
- Prepare the thickner: Make a paste with the flour and 2-3 Tbsp water. Add to the stock pot and simmer for 2-3 minutes. Whisk [paid link] to remove lumps.
- Add the clams and milk (or cream) to the soup base. Simmer over medium heat for 1-2 minutes.
- Season to taste with salt and pepper. Garnish with Oyster Crackers and freshly chopped parsley.
- Serving Suggestions: Serve with our New England Clam Cakes.
Notes
- Flour is used as the thickener. You will add this with enough water to make a thick paste. Add it into the stock pot and whisk to combine. If gluten-free, instead use corn starch or gluten-free flour.
Nutrition
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My husband liked it! The true test! We are from New Hampshire and born and raised in New England.
The chowder was delicious!
I have a question…the ingredients list calls for milk, but the instructions say to add cream…which is best?
Cream adds an additional richness but whole milk can also be used.
I grew up in Rhode Island and miss chowder and clam cakes. This recipe is wonderful. Going to make it again for a big group of people in New Jersey who need a little Rhode Island comfort food!
Your recipes for chowder and clam cakes are almost identical to mine. Grew up in R.I. And made this so frequently and now for our children every time we get together. Thanks for sharing.
Thank you Ellie.
I made the Clam Chowder for Super Bowl Sunday . It was a big hit and gone by halftime. It was the best I have had in a long time. will be making again real soon. Thank you for posting.
Thank you Jane, I’m so glad you enjoyed it.
Very good chowder. Thanks for sharing
Than you Rebekah, I’m so glad you enjoyed it.
Nice blog! Great recipe. We really enjoyed it.
Thank you, Cathy. I’m so glad you enjoyed it.